Almond Free Mango Sherbet
Bright, tropical, and impossibly creamy, this mango sherbet is the kind of frozen treat that tastes like a vacation in every spoonful. Fresh mango is blended with a homemade simple syrup, whole milk, honey, and just a pinch of salt — nothing mysterious, nothing hidden, just clean and straightforward ingredients you can feel good about. Store-bought frozen desserts can be a minefield when you're avoiding tree nuts, with shared facilities and vague labeling making even "simple" flavors feel risky. Making it yourself means you control every single ingredient from start to finish. The process is surprisingly approachable: make a quick syrup, blend everything smooth, strain out any fibrous bits, then let your ice cream maker do the heavy lifting. What comes out is silky, pale orange, and packed with real mango flavor — not that artificial stuff. A five-minute rest on the counter before scooping is all it takes to get that perfect, creamy consistency.
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Learn more →Ingredients
4 servings
- 2 cups fresh mango, peeled and cubed (from about 2 medium mangoes)
- ⅓ cup granulated sugar
- ⅓ cup water
- 1 cup whole milk
- 1 tbsp honey
- 1 pinch salt
Instructions
- 1
Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let the simple syrup cool to room temperature, about 15 minutes.
- 2
Add the mango cubes to a blender along with the cooled simple syrup, whole milk, honey, and salt. Blend on high until completely smooth, about 60 seconds.
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